There’s something so comforting about a warm, cheesy casserole fresh from the oven, isn’t there? Today, I’m thrilled to share with you my go-to Vegetable Casserole recipe that’s not only delicious but also packed with vibrant veggies and rich flavors. Perfect for quick family dinners, this dish is a game-changer for anyone looking for easy pasta recipes or 30-minute meals that the whole family will love. Whether you’re planning a weeknight dinner or a special occasion, this Cheesy Veggie Casserole is sure to become a favorite!
Why You’ll Love This Recipe
- Loaded with a variety of colorful vegetables for a nutrient-packed meal
- A creamy, cheesy sauce that binds everything together
- Customizable to your taste preferences and dietary needs
- Perfect for make-ahead meals or weeknight dinner ideas
- A delicious side dish or main course option
Full ingredient list with measurements is provided in the printable recipe card below
Pro Tips for Making the Recipe
Here are a few tips to make this recipe even better:
- Customize the vegetables based on what’s in season or what your family loves.
- For a dairy-free version, swap the heavy cream with coconut cream and use vegan cheese.
- Add some heat by sprinkling red pepper flakes on top.
How to Serve
This casserole is versatile and can be served as a main dish or a side. Pair it with a fresh salad or some crusty bread for a complete meal. If you’re looking for more delicious side dish ideas, be sure to check out my Cheesy Broccoli Bake or Roasted Parmesan Potatoes and Broccoli recipes.
Make Ahead and Storage
This casserole can be prepared ahead of time and refrigerated for up to 24 hours before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Vegetable Casserole
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large zucchini, sliced into rounds
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup frozen peas
- 1 cup corn kernels fresh or frozen
- 1 cup heavy cream or substitute with coconut cream for dairy-free
- 1 cup vegetable broth low-sodium
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 2 cups shredded cheddar cheese or vegan cheese for dairy-free
- ½ cup breadcrumbs optional, for topping
- Fresh parsley for garnish, optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil or non-stick spray.
- Sauté diced onion and minced garlic in olive oil until soft and fragrant, about 3-5 minutes.
- Add sliced zucchini, carrots, broccoli, and cauliflower. Sauté until tender, about 5-7 minutes. Season with herbs and spices.
- Pour in heavy cream and vegetable broth, simmer for 3-5 minutes. Stir in peas and corn kernels.
- Transfer mixture to baking dish, top with cheese and breadcrumbs. Bake for 30-35 minutes until golden and bubbly.
- Let cool, garnish with parsley, and serve.